There was a moment when I glanced down at my plastic cutting board and realized it looked kind of disgusting—not horror movie gross, but just enough to make me pause. There were weird little stains, grooves from knife cuts filled with mystery residue, and honestly, I couldn’t even remember what I’d chopped last. That moment made me stop and think—when was the last time I actually gave this board a proper clean? Not just a rinse under water. Not a quick, lazy wipe with a sponge. A real scrub-down.

I couldn’t remember, which was probably a bad sign. So, I decided to get serious about it. The first and most obvious step was soap and hot water. I know, it’s basic—but I had been half-committing with cold water, which is basically useless. So now I go all in. I use a decent scrub brush, some real dish soap, and the hottest water my faucet will produce. I especially double down when raw chicken or anything slimy has touched it. I try to do this after every single use—well, most of the time. Okay, sometimes I forget. Life happens.

One night during a random bout of insomnia, I ended up browsing cleaning hacks and discovered the idea of using tea tree oil. It sounded fancy, but I already had a dusty bottle from a skincare phase I abandoned months ago. I mixed one teaspoon of it with a cup of water in a spray bottle. After washing my board, I spritz it a few times and let it air dry. And let me tell you—it smells amazing. Plus, I get a weird sense of pride every time I use it, like I’ve joined some elite club of clean kitchen people. But when the board starts looking like it’s been through a war—stained, smelling vaguely like onions when I haven’t even chopped any—I bring out the big guns: hydrogen peroxide and baking soda.

I mix equal parts into a thick paste, spread it generously over the problem spots, and use a scrub brush to work it in. Pro tip: don’t use your bare hands unless you want gritty fingers for the rest of the day. After letting it sit for a few minutes, I rinse it all off with hot water. It actually works. The stains lift, and the board looks a hundred times better. Another trick I love is the lemon and salt method. I think I saw it on a cooking show years ago and it just stuck with me. Cut a lemon in half, sprinkle coarse salt across the board, and use the lemon like a sponge to scrub it down. It’s a little messy, yes, but it’s oddly satisfying—and your kitchen smells like a fresh salad when you’re done.

Then there’s the classic vinegar and water combo. I always have white vinegar on hand, but I never thought to use it this way until recently. Mix equal parts vinegar and water in a spray bottle, and after your usual soap-and-water clean, spray the mix onto the board. Let it sit a couple minutes and rinse. The smell isn’t great, but somehow it neutralizes everything. No more lingering fish or garlic odors. Of course, sanitizing has become non-negotiable—especially after cutting raw meat. I used to think the dishwasher would handle it, but now I sanitize on purpose. Sometimes I use the tea tree spray, other times vinegar, or if I’m feeling lazy, I toss the whole board into the dishwasher.

Just make sure yours is dishwasher safe—some of my cheap ones didn’t survive the ride. Eventually, though, every cutting board reaches the end of the road. I had one that looked like a city map with knife cuts running in every direction. Even after deep cleaning, it still smelled like last week’s onions. That’s when you know it’s time to let it go. I found a great replacement for under ten bucks, and honestly, it’s not worth risking food poisoning just to hang on to an old board. These days, my cutting board care routine has become part of my cooking rhythm. Maybe “ritual” is too strong a word, but I like the peace of mind that comes with knowing the thing I prep my food on is actually clean. Sure, I still have moments where I rinse and forget about it, but when I do take the time to clean it right, everything feels fresher, smells better, and dinner just goes a little smoother—and for me, that’s more than enough.